Conger eel with saffron recipe

Ingredients to make Conger eel with saffron:

• 1/2 kg. conger eel
• fish brother or water
• salted
• 1 green pepper
• 1 glass of txacoli or white wine
• 2 garlic
• olive oil
• a few strands of saffron
• 1 spring onion
• 1 tomato
• chopped parsley
• flower
• olive oil

How to make Conger eel with saffron:

1. In a casserole with olive oil, sauté the sliced ​​garlic and the chopped pepper.
2. Season and add, sautéing, a tablespoon of flour.
3. Also add the very finely chopped spring onion and the diced tomato.
4. Slice the conger eel, season it, pass it through flour and place it on the poached vegetables.
5. Sprinkle it with saffron and moisten with the txacolí or white wine and with the fish broth or water.
6. Let it cook for 4 or 5 minutes on each side, sprinkle with chopped parsley and serve.